Recipe:

3/4 cup Bob’s Red Mill Millet Flour

1/2 cup Bob’s Red Mill Potato Starch

1 tsp Bob’s Red Mill GF Baking Powder

1/2 tsp fine sea salt

1/2 cup tahini

1/4 cup unsalted butter, softened or vegan butter

1 cup packed light brown sugar

1/2 cup liquid honey

2 large eggs or egg replacer

1 tsp GF vanilla extract

Instructions:

1. Preheat oven to 180 degrees Celsius.
2. Spray nonstick cooking spray on a 20cm square metal baking pan.
3. In a medium bowl, whisk together millet flour, potato starch, baking powder and salt.
4. In a large bowl, using an electric mixer on medium speed, beat tahini and butter until fluffy. Beat in brown sugar and honey until blended. Add eggs, one at a time, beating well after each addition. beat in vanilla until smooth. Using a wooden spoon, stir in flour mixture until just blended.
5. Spread batter evenly in prepared pan.
6. Bake in preheated oven for 28 to 32 minutes or until a tester inserted in the center comes out with a few moist crumbs attached. Let cool completed in pan on a wire rack. Cut into 16 squares.

Tip:

Other unsweetened nut or seed butters, such as peanut, almond or sunflower, may be used in place of the tahini.

Storage tip:

Store the cooled blondies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.